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Secondi
Italian meal structure is typical of the European Mediterranean region and differs from North, Central, and Eastern European meal structure, though it still often consists of breakfast (''colazione''), lunch (''pranzo''), and supper (''cena''). However, much less emphasis is placed on breakfast, and breakfast itself is often skipped or involves lighter meal portions than are seen in non-Mediterranean Western countries. Late-morning and mid-afternoon snacks, called '' merenda'' (plural ''merende''), are also often included in this meal structure. Traditional meals in Italy typically contained four or five courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours. Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include onl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Basin
In biogeography, the Mediterranean Basin (; also known as the Mediterranean Region or sometimes Mediterranea) is the region of lands around the Mediterranean Sea that have mostly a Mediterranean climate, with mild to cool, rainy winters and warm to hot, dry summers, which supports characteristic Mediterranean forests, woodlands, and scrub vegetation. Geography The Mediterranean Basin covers portions of three continents: Europe, Africa, and Asia. It is distinct from the drainage basin, which extends much further south and north due to major rivers ending in the Mediterranean Sea, such as the Nile and Rhône. Conversely, the Mediterranean Basin includes regions not in the drainage basin. It has a varied and contrasting topography. The Mediterranean Region offers an ever-changing landscape of high mountains, rocky shores, impenetrable scrub, semi-arid steppes, coastal wetlands, sandy beaches and a myriad islands of various shapes and sizes dotted amidst the clear blue sea. Con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gianduja (chocolate)
Gianduia or gianduja (; pms, giandoja ) is a homogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814). It can be consumed in the form of bars or as a filling for chocolates. Chocolate spreads are also notably made from gianduja. Gianduja is made in both plain and milk versions. It may also contain other nuts, such as almond. As a bar, gianduja resembles regular chocolate, excepting the fact that it is significantly softer due to the presence of hazelnut oil. History The Continental System, imposed by Napoleon in 1806, prevented British goods from entering European ports under French control, putting a strain on cocoa supplies. A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. From a base of gianduja, Turin-based chocolate manufacturer Caffarel invented gianduiotto in 1852. It takes its name from '' Gianduja'', a Carni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insalata Caprese 456
Caprese salad ( it, insalata caprese or simply ''caprese'') is an Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an ''antipasto'' (starter), not a '' contorno'' (side dish), and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos." Variants Variations of Caprese salad may include Italian dressing or pesto in place of olive oil, or balsamic vinegar in addition to it. Olives may appea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread baked on the hearth. The word is derived from the Latin 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marocchino
Marocchino (Caffè Marocchino) is a coffee drink created in Alessandria, Italy. Preparation Generally, the glass cup is first dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of cocoa on top. Serving style It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, the home of the Italian chocolate giant Ferrero, Nutella is used. The name Marocchino (Italian for Moroccan) is derived from its colour, as ''marocchino'' was a type of light brown leather (see Morocco leather Morocco leather (also known as Levant, the French Maroquin, or German Saffian from Safi, a Moroccan town famous for leather) is a vegetable-tanned leather known for its softness, pliability, and ability to take color. It has been widely used in ...) used in the 1930s to make hair bands. See also * Espressino and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffè Mocha
A mocha ( or ), also called mocaccino (), is a chocolate-flavoured warm beverage that is a variant of a caffè latte (), commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mocha, Yemen, which was one of the centres of early coffee trade. * * Like latte, the name is commonly shortened to just mocha. Characteristics Like café latte, mocha is based on espresso and hot milk but with added chocolate flavouring and sweetener, typically in the form of cocoa powder and sugar. Many varieties use chocolate syrup instead, and some may contain dark or milk chocolate. mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, mochas typically contain the distinctive milk froth on top; as is common with hot chocolate, they are sometimes served with whipped cream instead. They are usually topped with a dus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bombolone
A bombolone (, pl. bomboloni) is an Italian filled doughnut (similar to the Berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. The pastry's name is etymologically related to ''bomba'' (bomb), and the same type of pastry is also called bomba (''pl.'' "bombe") in some regions of Italy. The etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb"). History While ''bomboloni'' may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino Alto-Adige, Veneto and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornetto (pastry)
A cornetto (), meaning "little horn", is an Italian variation of the Kipferl. The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface of the cornetto to obtain a golden color during baking. The ''cornetto vuoto'' ("empty cornetto") is commonly accompanied by various fillings, including crema pasticcera ( custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. A cornetto with an espresso or cappuccino at a coffee bar is considered to be the most common breakfast in Italy. The name cornetto is common in Southern and Central Italy, while it is called brioche in the North. History The recipe of Kipferl became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna. In France, it was not until the 1770 marriage between the Austrian Marie-Antoinette and the future King Louis XVI that the past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latte Macchiato
__NOTOC__ Latte macchiato () is a coffee beverage. The name means stained or marked milk, which refers to the espresso stain on the milk used. It is a play on "Espresso macchiato". an espresso with a dollop or two of milk or cream. Related drinks Latte macchiato differs from caffè latte in several ways. First, in a latte macchiato, espresso is added to milk, rather than milk to espresso as in a caffè latte. Second, a latte macchiato features more foam rather than simply hot milk. A latte macchiato often uses only half an espresso shot or less. Finally, a latte macchiato is often a 'layered' drink, rather than being mixed as in a caffè latte. In a caffè latte, the emphasis is on the coffee, while in a latte macchiato, the emphasis is on the milk. The ''macchia'' is the little "spot" of crèma left on top of the milk to clearly distinguish that the beverage is a latte macchiato and not a caffè latte, where the espresso traditionally has been added before the milk, hence ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappuccino
A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam ( microfoam). Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. The Viennese bestowed the name "Kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. The Italian cappuccino was unknown outside Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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